Cooking that's fun and healthy… with my helpers!
Admittedly, supper was a little late tonight. It seemed like I couldn’t get my head in the game. We had a few squirrels and a few fish to eat, and how do you make those two mesh together??? I didn’t come up with a way that really meshed, exactly, but I did get inspired once it came time to cook the fish. I was frying both meats (comes from having married a Southern man–he likes fried foods way too much. LOL But I DID use coconut oil, so that’s a win.), but I couldn’t find any cornmeal to fry the fish like normal. So I was sitting there, looking at this fish, trying to decide what to do. I didn’t want to just use flour. And I kind of wanted it to be THM-friendly. Then all of a sudden, it hit me. Pecan crusted fish. Oh, and parmesan. (I had the parmesan out for another purpose, so that was the source of inspiration for that. 😉 ) I quickly chopped some pecans really fine (I LOVE my Pampered Chef chopper for this–super quick and easy!), added some golden flax meal, and some parmesan. DONE. I seasoned the fish a little before I dipped it in the egg wash I had leftover from the squirrel, then into the pecan mixture, patted the mixture on nice and thick to make a good crust, and pan-fried it in just a thin layer of oil. So delicious!
The egg wash was simple–one egg, chipotle Tabasco sauce, and a splash of heavy cream (use a little more or less, depending on how much egg wash you need. A little almond milk or water will loosen the wash up a little, too. This time I wanted it pretty thick, though.)